Savory Turkey Meatballs with Tangy Mustard Dip recipe

All Recipes Appetizers and Snacks Meat and Poultry Turkey

Ingredients

1 slice day-old whole-grain bread, torn into 2-inch pieces
¼ cup 1% low-fat milk
1 onion, quartered
1 red bell pepper, seeded and quartered
2 cloves garlic
1 pound 93% lean ground turkey
1 egg, lightly beaten
2 tablespoons chopped fresh Italian parsley
1 tablespoon grainy Dijon mustard
¾ teaspoon salt
½ teaspoon ground black pepper
cooking spray
⅓ cup non-fat Greek yogurt
¼ cup light mayonnaise
4 teaspoons grainy Dijon mustard

Nutrition Info

120.3 calories
carbohydrate: 5.1 g
cholesterol: 54.5 mg
fat: 6.2 g
fiber: 0.7 g
protein: 11.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 353.3 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk, set aside until bread is completely soaked.

  2. Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped, stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.

  3. Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.

  4. Shape turkey mixture into 1-inch balls, arrange on the prepared baking sheet.

  5. Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.

  6. Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl, serve alongside meatballs.

Recipe Yield

40 meatballs

Recipe Note

For a break from beef, try these tender turkey meatballs. Don't use extra-lean turkey breast;it dries out too easily.

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